Panang Curry Paste

Name: Panang Curry Paste
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 whole dried chiles de árbol, stemmed; 2 whole dried guajillo chiles, stemmed; 2 stalks fresh lemongrass stalks; 3 tablespoons roasted peanuts; 2 inches galangal; 6 leaves kaffir lime leaves; 1 whole large shallot; 4 cloves garlic; 2 whole serrano chiles; 1½ teaspoons kosher salt; ½ teaspoon ground cumin; ½ teaspoons freshly ground pepper; Ingredient info: Look for chiles de árbol; guajillo chiles; and lemongrass at better supermarkets. Galangal and kaffir lime leaves are sold at Southeast Asian markets.

A fragrant and authentic Thai curry paste made with dried chiles, lemongrass, peanuts, and aromatic herbs and spices. This homemade paste forms the foundation for delicious Panang curry dishes.

4 servings

20 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 whole dried chiles de árbol, stemmed
•2 whole dried guajillo chiles, stemmed
•2 stalks fresh lemongrass stalks
•3 tablespoons roasted peanuts
•2 inches galangal
•6 leaves kaffir lime leaves
•1 whole large shallot
•4 cloves garlic
•2 whole serrano chiles
•1½ teaspoons kosher salt
•½ teaspoon ground cumin
•½ teaspoons freshly ground pepper
•Ingredient info: Look for chiles de árbol
•guajillo chiles
•and lemongrass at better supermarkets. Galangal and kaffir lime leaves are sold at Southeast Asian markets.

Cooking Instructions

1.
Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.
20 min